Carrot, Ginger and Lemon Soup

By Trix

This beautiful and delicious soup is served at the Kinloch Lodge Hotel.

Ingredients

• 1/4 cup butter
• 1 1/2 cups chopped onion
• 1 tbsp finely chopped ginger
• 1 1/2 tsp minced garlic
• 11/4 pounds medium carrots, peeled and chopped 3 cups
• 2 tomatoes seeded and chopped. 1 1/3 cups
• 1 1/2 tsp fresh lemon juice
• 2 tbsp sour cream
• 1 small carrot peeled grated

Preparation

Step 1

Melt butter in heavy large pot over med heat. Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes. Add chopped carrots, tomatoes, and lemon peel. Saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. Cover and chill 1 day ahead if you like. Bring soup to simmer with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Makes 4 servings.